|Mashed cooked rutabaga||1 Cup (16 tbs)|
|Instant mashed potatoes||1⁄2 Cup (8 tbs) (Prepared According To Pkg. Directions)|
|Milk||1 Cup (16 tbs)|
|Brown sugar||1 Tablespoon|
|Ground mace||1⁄4 Teaspoon|
|Eggs||3 , separated|
|Dry bread crumbs||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
|Shredded parmesan cheese||2 Tablespoon|
Beat the mashed rutabaga and potatoes together; set aside.
Blend the milk with cornstarch in a saucepan.
Bring to boiling over low heat; stir and cook about 3 minutes.
Stir in the salt, pepper, brown sugar, and mace. Add the hot mixture gradually to slightly beaten egg yolks, stirring constantly.
Beat into mashed vegetables, blending thoroughly.
Beat egg whites until stiff, not dry, peaks are formed.
Fold into rutabaga mixture.
Turn into a 1 1/2 quart casserole.
Toss in bread crumbs with butter and cheese.
Bake at 325°F about 50 minutes, or until a silver knife comes out clean when inserted halfway between center and edge of casserole.